Sensory properties of traditionally fermented Levačka sausage | Senzorne osobine Levačke kobasice proizvedene na tradicionalan način
2011
Karan, D., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Vesković-Moračanin, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Babić, J., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Okanović, Đ., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Džinić, N., Tehnološki fakultet, Novi Sad (Serbia) | Jokanović, M., Tehnološki fakultet, Novi Sad (Serbia) | Parunović, N., Institut za higijenu i tehnologiju mesa, Beograd (Srbija)
The authors set the task to determine sensory properties of Levacka sausage manufactured in a traditional way. Sausages were produced in three intervals: September (the first fermentation – IF), October (the second fermentation – IIF) and November (the third fermentation – IIIF).Using quantitative descriptive test, with grading scale from one to ten, eleven sensory properties of sausages were assessed (color, surface cut, consistency – interconnection/coherence of meat and fatty tissue, smell, fatty tissue quality, acidity, juiciness, tenderness, taste, after taste and overall acceptability).The results of instrumental analyses of color and firmness are in agreement with the results of the sensory evaluation.
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